Wet hazelnuts with rhum and let them rest about 2 hours, turning occasionally. Before beginning the process prepare the oven paper on a baking sheet or on a plan that does not come off with heat.Put in a pan hazelnuts (coarsely chopped)sugar and salt and cook over medium low heat, stirring constantly with a wooden spoon (it takes a little patience!)When the sugar begins to caramelize you can add a handful of wild fennel seeds that chugs will release all their flavor. When the caramel becomes Golden browned pour it on the oven paper and spread lightly with half a lemmon. Allow to cool and break into pieces. The Croccante (crisp) will keep for several days, so it's perfect if you have sourprise guests, you can serve it with a little glass of rhum, with desserts (great with ice-cream) or, if you like the idea, with a warm goat cheese. Of course you can use any type of dried fruit and have fun with your favourite combinations! Enjoy your croccante!